About the author:Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Place lamb in a large shallow container and spread half of mustard mixture over top. Flip lamb and spread with remaining mustard mixture. Cover and let sit in refrigerator overnight.

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Remove lamb from refrigerator 1 to 2 hours before grilling, allowing to come to room temperature. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill lamb over high heat until well seared, 8 to 10 minutes. Flip and continue to cook until second side is seared and meat registers 130°F on an instant read thermometer inserted into thickest part of lamb, 8 to 10 minutes more. Transfer to a cutting board and let rest for 15 minutes. Slice and serve immediately.

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About the Author

Sharing his love between three beautiful grills and two handsome smokers (oh, and lets not forget a wife and a couple cats), Josh has a passion for grilling and barbecue that seems to grow bigger everyday.

Starting with a bi-weekly backyard barbecue series called The Meatwave in 2004, this pastime quickly became an obsession that turned into a full fledged recipe blog a few years later. He then brought those grillmaster skills to Serious Eats in 2008, delivering the best in grilling recipes every week. Taking the plunge from backyard to pro, he started up a competition team in the spring of 2012 and quickly added the "award-winning" label to his barbecue.

At this point, Josh has slow smoked and eaten so much pork, he's legally recognized as being part swine.